Zucchini Ribbons with Mint and Cashew Sauce
May 1, 2006 10:12:42 GMT -8
Post by shazfromchyrels on May 1, 2006 10:12:42 GMT -8
Zucchini Ribbons with Mint and Cashew Sauce
Inspired by Spring, by Joanne Weir (Time-Life Books, 1997).
Here is a delightful idea for all of us who want to reduce our carb consumption: make a quick-cooking, fragrant sauce with green onions, mint, and cashews but instead of pasta, stay with the green theme and use thin ribbons of zucchini instead.
The sauce is light and pesto-like, a heavenly recipe for anyone who loves fresh spring flavors and healthy nutrition.
INGREDIENTS
4 zucchini, sliced lengthwise into 1/16-inch ribbons (use a mandoline or a vegetable peeler to get them thin enough)
1 tablespoon olive oil
1 clove garlic, minced 4 spring onions, white and green parts, chopped
1/4 cup dry white wine
1 cup vegetable broth
1/3 cup roasted cashews
1 clove garlic, minced
1/3 cup loosely-packed fresh mint leaves
1/3 cup loosely-packed flat-leaf parsley leaves
Juice of 1/2 lemon
Salt and freshly-ground pepper to taste
Freshly-grated Parmesan (optional)
Fresh mint or parsley sprigs for garnish (optional)
1. Heat the olive oil in a heavy-bottomed skillet over medium-low and add the garlic and spring onions. Cook, stirring, until they are softened and fragrant but not browned.
2. Add wine and broth and bring to a boil. Reduce heat and cook about 5 minutes, until sauce is somewhat thickened.
3. Meanwhile, in a food processor fitted with a metal blade, pulse the cashews, garlic, mint, parsley, and lemon juice until they form a paste. Add 1/3 cup or so of the onion-wine sauce and continue to pulse until smooth.
4. Scrape pesto into saucepan with remaining sauce and stir to combine. Heat until hot. Add salt and pepper to taste.
5. Place zucchini ribbons in a serving bowl and top with hot sauce, tossing gently to combine. Serve immediately, garnished with freshly-grated Parmesan or fresh herb springs, if desired.
Serves 4.
Inspired by Spring, by Joanne Weir (Time-Life Books, 1997).
Here is a delightful idea for all of us who want to reduce our carb consumption: make a quick-cooking, fragrant sauce with green onions, mint, and cashews but instead of pasta, stay with the green theme and use thin ribbons of zucchini instead.
The sauce is light and pesto-like, a heavenly recipe for anyone who loves fresh spring flavors and healthy nutrition.
INGREDIENTS
4 zucchini, sliced lengthwise into 1/16-inch ribbons (use a mandoline or a vegetable peeler to get them thin enough)
1 tablespoon olive oil
1 clove garlic, minced 4 spring onions, white and green parts, chopped
1/4 cup dry white wine
1 cup vegetable broth
1/3 cup roasted cashews
1 clove garlic, minced
1/3 cup loosely-packed fresh mint leaves
1/3 cup loosely-packed flat-leaf parsley leaves
Juice of 1/2 lemon
Salt and freshly-ground pepper to taste
Freshly-grated Parmesan (optional)
Fresh mint or parsley sprigs for garnish (optional)
1. Heat the olive oil in a heavy-bottomed skillet over medium-low and add the garlic and spring onions. Cook, stirring, until they are softened and fragrant but not browned.
2. Add wine and broth and bring to a boil. Reduce heat and cook about 5 minutes, until sauce is somewhat thickened.
3. Meanwhile, in a food processor fitted with a metal blade, pulse the cashews, garlic, mint, parsley, and lemon juice until they form a paste. Add 1/3 cup or so of the onion-wine sauce and continue to pulse until smooth.
4. Scrape pesto into saucepan with remaining sauce and stir to combine. Heat until hot. Add salt and pepper to taste.
5. Place zucchini ribbons in a serving bowl and top with hot sauce, tossing gently to combine. Serve immediately, garnished with freshly-grated Parmesan or fresh herb springs, if desired.
Serves 4.